Pickled Rhubarb

Pickled rhubarb is crisp and tangy with a hint of sweet and spice. It’s quick to make and adds a tangy, bold flavor to salads, cheese plates, grilled meats and more.

You might also like pickled green beans, pickled banana peppers, pickled carrots and pickled cauliflower.

Why You’ll Love It           

Quick and easy: Just a few ingredients and minimal prep.
Great texture: Stays crunchy and vibrant after pickling.
Bold flavor: Tart rhubarb with citrus and pepper adds a bright punch.
Versatile: Pair it with meat, cheese, salads, sandwiches, and more.
No canning needed: A simple refrigerator pickle that keeps well for weeks.

Quick Pickled Rhubarb Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Rhubarb: Sliced thin for a crisp texture and tangy bite. Choose firm stalks that are bright pink, red or green with no bruising or blemishes. Rhubarb leaves contain toxic oxalic acid, so discard those.
Lemon zest: Adds brightness and complements the rhubarb’s tartness.
Black peppercorns: Provide a subtle, peppery heat.
Granulated sugar: Balances the acidity and sharpness.
Apple cider vinegar or red wine vinegar: Gives the brine its tang.
Kosher salt: Enhances flavor and helps preserve the rhubarb.

How to Make Pickled Rhubarb

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Add to jar: Place sliced rhubarb, lemon zest and peppercorns into a glass jar (these are ideal!)
Make the brine: Boil vinegar, sugar, salt and water in a saucepan over a medium heat, stirring until the sugar and salt are dissolved.
Pour the brine: Carefully pour hot brine over rhubarb to submerge.
Cool and chill: Let cool to room temperature, then refrigerate for at least 24 hours before serving for the best flavor.

Substitutions and Variations

Change the vinegar: Use champagne vinegar for a lighter flavor. You could, in a pinch, use white vinegar or rice vinegar, but the flavor will be sharper and less complex.
Try different peppercorns: Pink or mixed peppercorns add a twist.
Make it herbal: Add a bay leaf or sprig of thyme or rosemary to the jar.
Add heat: Toss in a dried chili pepper for a spicy version.
Optional additions: Include a thin slice of ginger or a couple of garlic cloves.

Serving Suggestions

With sandwiches: Serve pickled rhubarb with a Reuben or Rachel sandwich or with a rotisserie chicken salad sandwich or Italian pressed picnic sandwiches, to add a contrasting tang to the taste.
As a side dish: Pair some with grilled meats like a tomahawk steak or pepper steak.
On a charcuterie board: Add to charcuterie boards or cheese plates, or serve with soft cheeses like goat cheese, brie, marinated mozzarella balls, or ricotta, and perhaps other pickled vegetables.
Make rhubarb vinaigrette: Whisk a little liquid from the rhubarb pickles jar with olive oil until emulsified, then use to dress your favorite salad leaves.
As a topping: Top salads, burgers and brats with some pickled rhubarb to add a contrasting flavor and rustic charm.
You can gift it too: A little jar of homemade pickled rhubarb makes such a cute gift!

How to Store Pickled Rhubarb

Store: Pickled rhubarb should be stored in a sealed glass jar in the refrigerator and used within 3 weeks.
Freeze: Storing pickled rhubarb in the freezer is possible, though I find it does affect the texture. Once thawed, it tends to lose its crunch but can still be used in recipes like compotes, stews and smoothies.